Sensory impact of alternative ageing technology for the production of wine brandies

Bibliographic Details
Main Author: Caldeira, Ilda
Publication Date: 2017
Other Authors: Anjos, Ofélia, Belchior, A. Pedro, Canas, Sara
Format: Article
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: http://hdl.handle.net/10400.5/14006
Summary: The production of wine brandies requires their stage in wooden barrels, for a minimum period of time, a process called ageing or maturation. Due to the high cost of this process, alternative technologies are being studied in order to accelerate the ageing process, such as the use of wood fragments inside of stainless steel tanks. The present work evaluates the influence of different ageing technologies on the sensory profile of the brandy. A brandy was aged, during two years, in 650 L wooden barrels and in 3000 L stainless steel tanks. Both had Limousin oak (Quercus robur) and Portuguese chestnut staves (Castanea sativa). The brandy samples were profiled by descriptive sensory analysis during the ageing period. The results showed that the kind of ageing system influences topaz, golden, woody, caramel, coffee, green and unctuous attributes, as well as the overall brandy quality. Despite these differences, the multidimensional analysis of the sensory results was not able to clearly distinguish the brandy samples from different ageing systems. The results, obtained at industrial scale, revealed an interesting alternative for the manufacturers: wine brandies can be produced through the use of wooden staves inside stainless steel tanks. Since this alternative ageing system provides a similar brandy sensory profile than the one obtained through wooden barrels, this new data can be used by researchers and manufacturers in order to develop new products. Furthermore, this alternative ageing technology allows the reduction of the ageing process costs
id RCAP_dbf784b4eccfc41d5cc4a569075b40ee
oai_identifier_str oai:repositorio.ulisboa.pt:10400.5/14006
network_acronym_str RCAP
network_name_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository_id_str https://opendoar.ac.uk/repository/7160
spelling Sensory impact of alternative ageing technology for the production of wine brandiesImpacto sensorial de tecnologia de envelhecimento alternativa para a produção de aguardentes vínicassensory profilebrandyageingwooden barrelwood stavesThe production of wine brandies requires their stage in wooden barrels, for a minimum period of time, a process called ageing or maturation. Due to the high cost of this process, alternative technologies are being studied in order to accelerate the ageing process, such as the use of wood fragments inside of stainless steel tanks. The present work evaluates the influence of different ageing technologies on the sensory profile of the brandy. A brandy was aged, during two years, in 650 L wooden barrels and in 3000 L stainless steel tanks. Both had Limousin oak (Quercus robur) and Portuguese chestnut staves (Castanea sativa). The brandy samples were profiled by descriptive sensory analysis during the ageing period. The results showed that the kind of ageing system influences topaz, golden, woody, caramel, coffee, green and unctuous attributes, as well as the overall brandy quality. Despite these differences, the multidimensional analysis of the sensory results was not able to clearly distinguish the brandy samples from different ageing systems. The results, obtained at industrial scale, revealed an interesting alternative for the manufacturers: wine brandies can be produced through the use of wooden staves inside stainless steel tanks. Since this alternative ageing system provides a similar brandy sensory profile than the one obtained through wooden barrels, this new data can be used by researchers and manufacturers in order to develop new products. Furthermore, this alternative ageing technology allows the reduction of the ageing process costsA produção de aguardentes vínicas requer o seu estágio em vasilhas de madeira, por um período mínimo de tempo, processo que se designa por envelhecimento ou maturação. Devido ao elevado custo deste processo, têm sido estudadas tecnologias alternativas para acelerar o processo de envelhecimento, como o uso de fragmentos de madeira aplicados dentro de depósitos de aço inoxidável. O presente trabalho avalia a influência de diferentes tecnologias de envelhecimento no perfil sensorial da aguardente vínica envelhecida. Uma aguardente foi envelhecida, durante dois anos, em vasilhas de madeira de 650 L e em depósitos de aço inoxidável de 3000 L. Em ambos os sistemas usou-se simultaneamente madeira de carvalho Limousin (Quercus robur) e madeira de castanheiro (Castanea sativa). As amostras de aguardentes foram recolhidas e avaliadas pelo painel de prova, por análise sensorial descritiva, durante o período de envelhecimento. Os resultados mostraram que o sistema de envelhecimento influencia os atributos topázio, dourado, madeira, caramelo, café, herbáceo e untuoso, bem como a qualidade global da aguardente. Apesar dessas diferenças, a análise multidimensional dos resultados sensoriais não permitiu distinguir claramente as amostras de aguardentes de diferentes sistemas de envelhecimento. Os resultados, obtidos à escala industrial, evidenciam a existência de uma alternativa interessante para os produtores: as aguardentes vínicas poderão ser produzidas através do uso de fragmentos de madeira aplicados em depósitos de aço inoxidável. Dado que este sistema de envelhecimento alternativo proporciona um perfil sensorial da aguardente semelhante ao obtido com as vasilhas de madeira, estes novos dados podem ser utilizados por investigadores e produtores para o desenvolvimento de novos produtos. Esta tecnologia alternativa de envelhecimento apresenta ainda a vantagem de permitir uma redução dos custos do processo de envelhecimentoINIAVRepositório da Universidade de LisboaCaldeira, IldaAnjos, OféliaBelchior, A. PedroCanas, Sara2017-09-05T13:33:58Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/14006engCiência Téc. Vitiv. 32(1) 12-22. 201710.1051/ctv/20173201012info:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-03-17T15:58:00Zoai:repositorio.ulisboa.pt:10400.5/14006Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-29T03:58:58.480398Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Sensory impact of alternative ageing technology for the production of wine brandies
Impacto sensorial de tecnologia de envelhecimento alternativa para a produção de aguardentes vínicas
title Sensory impact of alternative ageing technology for the production of wine brandies
spellingShingle Sensory impact of alternative ageing technology for the production of wine brandies
Caldeira, Ilda
sensory profile
brandy
ageing
wooden barrel
wood staves
title_short Sensory impact of alternative ageing technology for the production of wine brandies
title_full Sensory impact of alternative ageing technology for the production of wine brandies
title_fullStr Sensory impact of alternative ageing technology for the production of wine brandies
title_full_unstemmed Sensory impact of alternative ageing technology for the production of wine brandies
title_sort Sensory impact of alternative ageing technology for the production of wine brandies
author Caldeira, Ilda
author_facet Caldeira, Ilda
Anjos, Ofélia
Belchior, A. Pedro
Canas, Sara
author_role author
author2 Anjos, Ofélia
Belchior, A. Pedro
Canas, Sara
author2_role author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Caldeira, Ilda
Anjos, Ofélia
Belchior, A. Pedro
Canas, Sara
dc.subject.por.fl_str_mv sensory profile
brandy
ageing
wooden barrel
wood staves
topic sensory profile
brandy
ageing
wooden barrel
wood staves
description The production of wine brandies requires their stage in wooden barrels, for a minimum period of time, a process called ageing or maturation. Due to the high cost of this process, alternative technologies are being studied in order to accelerate the ageing process, such as the use of wood fragments inside of stainless steel tanks. The present work evaluates the influence of different ageing technologies on the sensory profile of the brandy. A brandy was aged, during two years, in 650 L wooden barrels and in 3000 L stainless steel tanks. Both had Limousin oak (Quercus robur) and Portuguese chestnut staves (Castanea sativa). The brandy samples were profiled by descriptive sensory analysis during the ageing period. The results showed that the kind of ageing system influences topaz, golden, woody, caramel, coffee, green and unctuous attributes, as well as the overall brandy quality. Despite these differences, the multidimensional analysis of the sensory results was not able to clearly distinguish the brandy samples from different ageing systems. The results, obtained at industrial scale, revealed an interesting alternative for the manufacturers: wine brandies can be produced through the use of wooden staves inside stainless steel tanks. Since this alternative ageing system provides a similar brandy sensory profile than the one obtained through wooden barrels, this new data can be used by researchers and manufacturers in order to develop new products. Furthermore, this alternative ageing technology allows the reduction of the ageing process costs
publishDate 2017
dc.date.none.fl_str_mv 2017-09-05T13:33:58Z
2017
2017-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/14006
url http://hdl.handle.net/10400.5/14006
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Ciência Téc. Vitiv. 32(1) 12-22. 2017
10.1051/ctv/20173201012
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv INIAV
publisher.none.fl_str_mv INIAV
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
_version_ 1833601899951030272

Similar Items